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Spiced Green Sauce


Author From Six Seasons by Joshua McFadden

Ingredients

  • 1/2 tsp coriander seeds
  • 1 tsp cumin seeds
  • seeds from 4 green cardamom pods
  • 1/2 cup Poblano, minced
  • 1-3 garlic cloves, smashed and peeled
  • 2 cups cilantro leaves, packed
  • 2 cups parsley leaves, packed
  • pinch ground cloves
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • salt
  • pepper
  • 1/2 cup olive oil

Instructions

  1. Put coriander, cumin, and cardamom into a dry skillet and toast lightly about 4 min, shaking pan regularly. Dump into mortar and pestle or spice grinder and grind.

  2. Blend everything including your ground spices into a food processor and pulse until all is finely chopped into a rough puree, drizzling in olive oil as you blend.

  3. Add more salt and pepper to taste and store in fridge up to one week.